Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, spicy bhindi do pyaja. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Spicy Bhindi Do Pyaja is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Spicy Bhindi Do Pyaja is something which I have loved my whole life. They’re fine and they look wonderful.
It is a spicy Indian stir-fried okra and onion curry, a delectable veggie marriage made in heaven. The above normal amount of sliced onion, generous use of curry spices and tomatoes in this easy bhindi do pyaza recipe makes it one of the best bhindi curries. If you are an onion lover, then this is a must try recipe for you. Add cumin seeds and a pinch of asafoetida powder.
To get started with this particular recipe, we must prepare a few ingredients. You can cook spicy bhindi do pyaja using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spicy Bhindi Do Pyaja:
- Get 250 gms Okra (just cut as 3 part's each)
- Get 1 Teaspoon Panch furan
- Make ready 1 Teaspoon ginger and garlic paste
- Make ready 1 Tomato finely chopped
- Get 1 Tomato (Remove it's seeds and just chopped)
- Prepare 6 Tablespoons Mustard oil
- Take 3 Medium Sized chopped onion
- Take 5 Medium Sized Onions (make it's slices)
- Make ready 1 Teaspoon turmeric powder
- Get 1 teaspoon coriander powder
- Get 1&1/2 teaspoon Red chili powder
- Prepare 1&1/2 Tablespoons Curd
- Make ready as per taste Salt
- Take 1 Tablespoon water
- Prepare 2 Tablespoons grated cheese
- Get 1/2 teaspoon garam masala
- Take 2 Teaspoons Maggi magic masala
Here is how to make it. Bhindi do pyaza is a okra dish prepared with lots of onion, hence the name. Goes well with roti or rice. Quick video, step by step photos.
Steps to make Spicy Bhindi Do Pyaja:
- Turn on the gas and place a Kadhai and add there 2 teaspoons of oil and just fry all Bhindi. Fry for just 5 minutes at slow to medium flame, when it changes it's color transfer it to another plate.
- Now in the same Kadhai add 1 Teaspoon of oil and add their slices of Onions and saute it when it's colour turns to light brown. Now transfer it to a plate.
- Now in the same kadhai add 3 Tablespoons of oil now add panch furan, when it starts cracking then add chopped onions and saute it for 3 mins. Now add ginger garlic paste fry it when it's raw smell disappear then add dry red chilli, then add all powder masala like turmeric powder, Coriander powder and red chilli powder. Add 1 Tablespoon of water to it, then add finely chopped tomato, cover the lid and cook it in low flame for 5 mins.
- Now turn off the gas and wait for 2 mins then add curd to it and mix it properly.
- Now turn on the flame at slow and cook the masala for 1 minute then add fried Bhindi with fried onions. Mix with the masala so that the masala should coat it easily with the Bhindi and onions. Then add salt to it and cover the lid and cook it for 2 mins on slow flame.
- Open the lid and add finely chopped tomato, remove it seeds and cover the lid again and cook it for another 4 mins on slow flame.
- Now open the lid and add now grated cheese, garam masala, Maggi masala E magic, just mix the masala well and then it's done turn off the gas and serve it with Roti, Parantha.
Goes well with roti or rice. Quick video, step by step photos. I have tasted Bhindi Do Pyaza couple of times in restaurants. For a long time, I thought this is named so because we have to use two types of onion. Bhindi do pyaza recipe - simple, quick and easy to make sabji recipe made from okra, onions and few spices.
So that is going to wrap it up for this special food spicy bhindi do pyaja recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
